Title: Bordelaise Sauce - Master Chefs
Categories: Sauce Regional
Yield: 1 Servings

2	tb	Butter, unsalted
8	md	Shallots, roughly chopped
1		Garlic, clove, roughly - chopped
		Bouquet garni, (leek, - parsley, thyme, and bay - leaf tied
1		Wine, red, dry (750 ml) - entire bottle
3	oz	Marrow, veal, OR
3	oz	Marrow, beef
2	tb	Flour, all-purpose
3	c	Veal Stock **

** See other recipe for Veal Stock

Heat butter in medium saucepan.

Add the shallots and garlic and cook until soft, about 5 minutes.

Add bouquet garni and wine; bring to a boil.

Meanwhile, in mixing bowl, mash together marrow and flour with fork until nearly smooth. Whisk into wine mixture and boil gently, whisking occasionally, until reduced by half.

Add Veal Stock and simmer gently until thickened enough to coat a spoon lightly.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York

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